Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

One egg, one large teacup sour milk, a little cream or butter, one teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. Fill with blackberries or other pressed fruits. Steam one hour, and serve with sweetened cream, or sauce.

Mary.

QUAKER PUDDING.

Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake about twenty minutes. Serve with sauce.

Grandma B.

RICE PUDDING.

One teacup rice, one teacup sugar, one teacup raisins, small piece butter, a little salt, two quarts milk. Bake from an hour and a half to two hours. Serve with sauce.

QUEEN’S PUDDING.

One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs; yolks of four eggs, well beaten with one cup of sugar and one teaspoon of butter. When baked, spread over the top a layer of jelly or preserves. Beat the whites of the eggs dry, and add two tablespoons of sugar and spread over the top. Bake a light brown. Serve warm with sauce, or cold with sugar and cream.